Chocolate Lava Cakes

This is from my Family Fun magazine - in the Let's Cook segment (cooking with your child). Makayla helped me for a while until I kept making mistakes and had to keep back tracking. When they were done they were AMAZING - they rivaled anything you could get in a restaurant!

1 stick + 2 Tbsp unsalted butter

1cup (6oz) bittersweet chocolate chips or bittersweet chocolate bar broken in pieces

1 tsp vanilla extract

6 tsp granulated sugar

3 large eggs + 1 egg yolk, at room temperature

1 1/2 cups confectioners' sugar

1/2 cup flour

Big pinch of salt

1. Heat the oven to 450. Use a double boiler or create your own by filling a saucepan with an inch of water then fitting a heat-safe mixing bowl in the top of the pan. Combine the butter and the chocolate in the bowl over hot (but not boiling) water, stirring occasionally, until the chocolate is melted, about 5 minutes.

2. When it is completely melted, stir or whisk the chocolate mixture to fully combine the ingredients. Remove the bowl from the saucepan and stir in the vanilla extract. Set it aside.

3. While the chocolate mixture cools, butter six (8oz) ceramic ramekins or custard cups (the sides of each cup should measure no taller than 2 1/4 inches). Place 1 tsp of granulated sugar inside each one. Tip and turn the cups to coat them with the sugar, then set them aside.

4. In a large mixing bowl, whisk the eggs and egg yolk. Add the confectioners' sugar, and whisk again. The mixture will look lumpy at this point, but it will become smooth as more ingredients are added. Whisk in the chocolate mixture, then add the flour and salt, and stir with a wooden spoon until the batter is smooth.

5. Divide the batter among the 6 baking cups and set 5 of them aside. You'll use the sixth cake to conduct a trial run of the baking process.

6. Place your trial cake in the coolest part of the oven and bake it until the top is flat (not sunken or bulging), about 9 minutes. Be sure to monitor the baking closely so that the cake does not overbake and become set in the center.

7. Remove the trial cake from the oven - making not of your exact baking time - and place it on a pot holder to cool for 5 minutes. Run a sharp knife around the perimeter of the cake to loosen it from the baking cup. Place a dessert plate over the baking cup and, using the pot holder, invert the cake onto the plate. Wait 10-15 seconds, then carefully lift the cup off the plate. The cake should have a nice, round shape and be slightly sunken in the center. Use a knife to gently poke the middle of the ckae to find out if it's molten and lavalike beneath the surface.

8. Finish baking the cakes in 2 batches, adjusting your baking time up or down in one-minute increments as needed. Serve the cakes at room temperature (they need about 30 minutes to cool) with whipped cream or a scoop of vanilla ice cream. We recommend splitting each cake into two servings, as they are quite rich. Makes 6 mini cakes.

key lime cupcakes

found these on a blog I follow and they look so good I am going to have to make them!
Key Lime Cupcakes

½ C. butter, softened
1 C. sugar
3 eggs
1 C. milk
1 C. flour
1 (14 oz.) Can sweetened condensed milk
10 graham cracker squares, crumbled
1 t. baking soda
1 t. baking powder
1/8 t. salt
5 egg yolks
½ C. lime juice

è Start by creaming your butter and sugar until it is light and fluffy. Add the 3 eggs, one at a time.
è In a medium sized bowl, shift together the flour, baking soda, baking powder and salt. Mix in the graham cracker crumbles.
è Slowly add the dry ingredients, and the milk, to the butter mixture. Make sure you alternate between the dry ingredients and the milk. (dry-milk-dry)
è In a separate bowl, mix the egg yolks, condensed milk, and lime juice. Pour into your batter and stir slightly.
è Fill cupcake liners ¾ full and bake for 15-20 minutes at 350.

For the frosting, I made a basic cream cheese frosting with a little lemon extract.

Cream Cheese Frosting:
1 8 oz package softened cream cheese
¼ C. soft butter
1 t. lime or lemon extract
4 C. Powdered Sugar

è Mix the cream cheese and butter until combined.
è Add the sugar and extract slowly. Beat on high until fluffy.

Whoopie Pies (America's Test Kitchen)

(serves 12...big whoopie pies)

Cookies:

4 cups flour

1 cup cocoa (preferably Dutch processed)

2 tsp. baking soda

1 tsp. salt

2 cups packed brown sugar

2 sticks butter, softened but still cool

2 large eggs, room temp

2 tsp. vanilla

2 cups buttermilk

Filling:

3 sticks butter, softened but still cool

2 1/2 cups powdered sugar

3 tsp. vanilla

1/4 tsp. salt

5 cups marshmallow creme

Directions: Heat oven to 350 degrees. In a large bowl, cream together the butter and sugar with a hand mixer...about 4 minutes. Add the egg and vanilla. In a separate bowl, mix together the dry ingredients: flour, cocoa, baking soda, and salt. Pour some of it into the butter/sugar mixture, alternating with the buttermilk..dry mix, buttermilk, dry mix, buttermilk, etc. Drop the batter onto sheet pans covered in parchment paper. Give the cookies plenty of room to spread. Bake for about 7 minutes, rotate the pan in the oven and bake for 7 minutes more OR until the cookies "spring bag" when lightly pressed with your finger.

For the filling, beat the softened butter and sugar until fluffy. Add the vanilla and salt. Beat in the marshmallow creme. Mix well. Refrigerate for about 30 minutes. Dollop on a cookie, take another cookie on top and press together until the filling spreads to the edges. Eat!

 

found this, this morning and can't wait to find a reason to make them!

Scotcheroos

Just got done making 2 batches of these for our Trip to Lake Powell!

I can't believe I haven't posted my very Favorite Recipe!!!  I guess that is because that is how long it has been since I made them!  For good reason I could eat the whole pan NO PROBLEM!!!  :)

1C Karo Syrup
1C Sugar
1C Creamy Peanut Butter
6C Crispy Rice Cereal
1C Semi Sweet Chocolate Chips
1C Butterscotch Chips

1-cook corn syrup & sugar together in a large pan over med heat, stirring to dissolve sigar.  Bring mixture to a boil.  Remove from heat.  Stir in Peanut butter, mix well.  Add Cereal, stir until evenly coated.
2-pour into greased cookie sheet/pan 13x9 and pat into place.
3-melt chocolate & butterscotch chips together in sauce pan over low heat, stirring constantly.  Spread over cereal.
4-Cool at least 45 min, or until firm, cut into bars.

Swedish Berry Cream Dessert

This was on a blog I stalk. It sounded good so I'm posting it tonight and trying it out tomorrow. The best part is, since it has fruit in it, we can pretend it's healthy.


1 envelope Knox gelatin
1/4 c. cold water
2 1/2 c. heavy cream (to save a few calories, I use 1 1/4 c. half an half, 1 1/4 c. heavy cream)
1 c. sugar
2 c. sour cream (I use fat free)
1 tsp. vanilla
4 c. fresh berries (raspberries, blueberries, strawberries, blackberries -- whatever you love most)

Dissolve gelatine in water.
Heat (do not boil) cream, sugar, and gelatin; stirring gently.
Cool to room temperature.
Fold in sour cream and vanilla.
Pour over berries and chill (you can do individual serving bowls, or a big bowl)
Serves 8





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Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

a friend posted this recipe and it looked so good I had to copy it over for a future date!



Per the requests I got after my last cinnamon roll post, here is the recipe for my tried-and-true vanilla pudding cinnamon rolls with cream cheese frosting. The vanilla pudding is simply added to the dough to make it extremely soft and pliable - and oh, does it ever. (No surprise, this recipe comes direct from my Aunt Marilyn whose recipes have made a great showing on this blog already.) I made these last week and it confirmed my feelings: I am in love with these cinnamon rolls. The dough is so extremely tender and soft, it will blow your mind, and the cream cheese goodness of the frosting is beyond delicious. The filling is made up of brown sugar and cinnamon and it gives a great richness to the standard cinnamon and white sugar combo. Oh my, these really are so good. I'm glad several of you requested the recipe because it gave me a chance to make them and reaffirm my vow to continue making them - it also gave me a great excuse to eat about 13 of them.

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
from A. Marilyn

Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

*Freezable Recipe: After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter - about 4 hours, then let rise until doubled).

Rice Krispy Dessert

Tastes like fried ice cream!

3 C. Rice Krispies
1 1/2 cubes butter or margarine
1 1/2 C. brown sugar
1 1/2 C. chopped walnuts or pecans
1 1/2 C. coconut
1/2 gallon vanilla ice cream
fresh strawberries, sliced

Melt butter and sugar. Pour over rice krispies, walnuts and coconut and mix.
Put 1/2 the mixture into greased 9x13 pan. Slice ice cream and lay on top of this mixture. Add the other half of the mix on top of the ice cream and press down firmly. Store in freezer.

Serve topped with berries.

Cherry Chocolate Cake

1 pkg. chocolate cake mix
1 can cherry pie mix
1 tsp. almond extract
2 eggs, beaten

Beat eggs, add extract, cake mix and cherry pie mix. Stir gently. Bake at 350 degrees for 40 to 45 minutes in a greased 9"x13" pan. I made cupcakes and baked them for about 18 min.

FROSTING:

1 c. sugar
5 tbsp. butter
1/2 c. milk
1 c. chocolate chips

Boil for 1 minute the first 3 ingredients, stirring constantly. Add chocolate chips and stir until melted and smooth. Spread on cake.

Coconut Cake

This is super easy and really yummy!

1 pkg. white cake mix
1 1/2 C. unsweetened coconut milk (I just use one whole can)
4 large egg whites

Beat together. Pour into 2 round 8" greased and floured cake pans or double recipe and pour into 3 round 9" cake pans. Bake at 350 for 22 min.

Frosting
3 1/2 C. powdered sugar
1/2 C. butter, softened
1 tsp. coconut extract
1 8 oz. pkg. cream cheese, softened

Combine and frost cake. THen press flaked coconut on top and sides.

I made cupcakes, baking them for 18 min. I frosted them then dipped them up-side-down into a bowl of flaked coconut. They came out really pretty and were so very easy!

Marshmallows

This is a fun recipe.

Marshmallow syrup. (Most recipes just use corn syrup, but this makes them fluffier and less sticky and is worth the extra steps. This makes enough for about 3 batches of marshmallows.)

2 C. water
5 1/3 C. can sugar
1 tsp. cram of tartar
pinch of salt

Place ingredients in 4-quart pan, stirring until sugar is moistened. Bring to boil and cover for 2 minutes to allow steam to wash sugar crystals from sides of pan. Uncover pan, insert candy thermometer and keep heating. Do not stir again!

Cook to 240 degrees (223 for high altitude at my house). Remove from heat and let cool 15 minutes. Store in clean jars up to 2 months. Ignore any syrup that crystallizes.


Vanilla Marshmallows

1/2 C. + 2 Tbsp. cold water
1 1/2 Tbsp. vanilla extract
3 Tbsp. unflavored gelatin

3/4 C. water
1 1/4 C. marshmallow syrup
pinch of salt
1 1/2 C. granulated cane sugar

Spray bottom and sides of pan or mold (I like the 9x13x2 inch pan best, but it can also go into a cookie sheet). Wipe with paper towel, leaving thin coat of oil.

Combine cold water and vanilla. Pur over gelatin in a small bowl, stir until there are no lumps, and set it aside.

Place water, marshmallow syrup, salt and sugar into 4 qt. pan. Bring to boil over medium-high heat. Place lid on pan and let boil for 2 min. Remove lid. Do not stir once lid has been removed. Insert candy thermometer, and boil until temp. reaches 250 degrees (237 at my house).

Pour batter into electric stand mixer. Add gelatin mixture. Beat on high 10-12 minutes, using wire whisk attachment.

Spread marshmallow mixture into pan and let it set up at least 4 hours or overnight.

To cut, lightly sprinkle work surface with powdered sugar, cornstarch or mixture of both. Ease marshmallows from pan and flip over onto work surface, gently pulling the marshmallow out. Cut with pizza wheel sprayed with cooking spray or rolled in powder mixture. Toss marshmallows in powder coating to keep from sticking together. Store them in an airtight container.

You can vary your coatings, or add things to the marshmallows, but this is a good, standard first batch recipe. Just experiment with them. My favorite is to swirl dulce de leche into the marshmallows as I pour them into the pan. I also like to skip coating them with powder and dip them in melted chocolate instead.

Fresh Berry Cobbler

This is a great recipe for an easy dessert using raspberries (it called for raspberries or blueberries but I've only done it with raspberries so far). Also, it calls for fresh berries but if you pick/buy too many you can freeze them for later. Since we have raspberry bushes this is the case for us--spread them on a cookie sheet to freeze then bag them so they aren't frozen in one big lump. This is such a great treat in the dead of winter when fruit is so expensive at the store.

1/2 C. sugar
1 T. cornstarch
4 C. berries
2 T. water
1 t. lemon juice
1 C. Bisquick baking mix
1/4 C. milk
1 T. sugar
1 T. butter, melted (margarine is okay too)

1. Heat oven to 425.
2. Mix the 1/2 C. sugar and cornstarch in saucepan. Stir in berries, water, and lemon juice. Heat to boiling over medium heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Pour berry mixture into ungreased casserole dish.
3. Stir Bisquick, milk, 1T sugar and melted butter just until blended and a dough forms. Drop dough by 6 spoonfuls onto hot berry mixture.
4. Bake about 15 minutes or until the berry mixture is bubbly and topping is light brown.
5. Serve by spooning out one blob of topping and the berry mixture just under and around it per person. It is also great with a dash of cream or ice cream.

Whole Wheat Angel Food Cake

I made this for Enrichment this week. Everybody raved about it! It really turns out light and fluffy!!!

¾ Cup whole wheat flour

¼ C cornstarch

1 ¼ C powdered sugar

12 large egg whites (I was going to try powdered, but I couldn’t find any.)

½ tsp salt

1 ½ tsp cream of tartar

1 C powdered sugar

1 tsp vanilla

Grind ¾ C wheat on fine. Put the whole wheat flour, cornstarch and 1 ¼ C powdered sugar in a small bowl and stir until thoroughly mixed. Set aside. Separate egg whites from egg yolks, being sure there is no piece of yolk in the whites. Put the whites in mixer bowl. Add salt and cream of tartar. Whip on med speed until whites will stand in peaks. Turn the mixer down to low speed. Gradually add 1 cup powdered sugar and vanilla. Stop the mixer and sprinkle 1/3 of the flour mixture and blend again for just a second. Do not thoroughly blend. Add the remaining flour mixture and blend only until thoroughly mixed. Pour into angel food cake pan and bake 30-35 minutes at 375. Invert pan to cool.

Cinnamon Rolls

I always get rave reviews on this one, so I thought I'd share it. The dough also makes awesome dinner rolls, but I figure as long as you've gone to the work of making it, you may as well make a dessert out of it!

1 T. yeast
1 1/2 C. warm water
2/3 C. sugar
1 1/2 tsp. salt
2/3 C. shortening
2 eggs
1 C. warm mashed potatoes (I prepare a cup of instant potatoes and use that)
7-7 1/2 C. flour

3/4 C. margarine (at room temp.)
cinnamon
brown sugar
pecans (optional)
1 1/2 C. powdered sugar
4 oz. cream cheese (at room temp.)
1/2 tsp. vanilla
1/2 tsp. salt

Dissolve yeast in the warm water. Stir in sugar, salt, shortening, eggs, potatoes, and 4 C. of flour. Mix until smooth. Add enough remaining flour to make a soft dough. Knead for about 5 minutes in an electric mixer. Place in greased bowl, turn to coat dough lightly in oil. Cover with plastic wrap and let rise.

When dough is double in size (1-2 hours), punch down and roll out to about size of large cookie sheet. Melt 1/4 C. margarine and brush onto dough. Sprinkle with cinnamon, brown sugar and pecans. As far as amounts go, I don't measure so I have no idea. Put it on thick though, then add a little more.

Roll up and slice into 1-2" thick rolls. Place on greased cookie sheet and let rise until edges of rolls are all pressing up against each other. (This usually makes about 18 rolls for me)

Bake at 400 for 15-25 minutes.

After rolls get out, mix 1/2 C. margarine, powdered sugar, cream cheese, vanilla and 1/2 tsp. salt until smooth. Spread on warm (not hot) cinnamon rolls.

Banana Cupcakes with Cream Cheese Frosting

I got this recipe out of a Cooking Light Magazine. They are yummy!

For the best frosting, make sure the cream cheese is chilled. If the frosting is too thin, place it in the refrigerator for 30 minutes or until spreadable. Store frosted cupcakes in the refrigerator.

Cupcakes:
3/4 cup sugar, divided
1/2 cup mashed ripe bananas
1/4 cup butter or margarine, softened
1 tsp vanilla
2 large eggs
1 cup flour
1/2 tsp soda
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup plain fat-free yogurt

Frosting:
1 3/4 cup powdered sugar
1/2 cup (4oz) 1/3 less fat cream cheese, chilled
1/2 tsp vanilla
2 TBSP finely chopped walnuts, toasted

Preheat oven to 350. Combine 1/4 cup sugar and bananas; set aside. Beat 1/2 cup sugar, butter, 1 tsp vanilla at medium speed of a mixer until well blended (about 3 minutes). Add eggs, one at a time, beating well after each addition. Add banana mixture to sugar mixture; beating well. Combing flour, baking soda, salt, and nutmeg. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour; mix after each addition.

Spoon batter into 12 muffin cups lined with paper liners. Bake at 350 for 25 minutes or until a toothpick inserted into center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan and cool completely on wire rack.

For frosting, beat powdered sugar, cream cheese and vanilla at medium speed of mixer just until blended (do not overbeat). Spread frosting over cupcakes and sprinkle with toasted walnuts. Yeild 1 dozen.

Chocolate Cream Cheese cake or cupcakes

This is my favorite recipe

1 1/2 C Flour
1 C Sugar
1/2 tsp salt
1/4 C cocoa
1 tsp soda
1 C water
1/3 C oil
1 tsp vinegar
1 tsp vanilla

Sift flour, sugar, salt, cocoa & soda and mix well. Add other ingredients. Mix well and fill cupcake papers 1/3 full.

FILLING:
1 - 8 oz pkg cream cheese
1- 6 oz pkg chocolate chips
1 egg
1/3 C sugar
(I add a tsp vanilla as well but the recipe doesn't call for it :D )

Mix well all ingredients and put 1 TBSP filling on top of cake mixture in each cupcake paper. Bake at 350° for 20-25 minutes. Eat warm or chilled. Makes 1 1/2 dozen.

I also like to do this in a bundt pan and dump the cream cheese mixture in the center and so it is a surprise cake. When I was growing up my mom made a variation of this recipe and they were called treasure cupcakes because the cream cheese was hidden inside.

Apple Dapple Cake

I have this cookbook - Potluck Favorites - that has recipes that can be made for big or small groups. Just follow the ingredient measurements for the size of cake you want to make.

20 Servings -------Ingredients --------9 servings
3 Cups -----------All-Purpose Flour-------- 2 Cups
2 Cups -----------Granulated sugar ------1 1/3 Cups
1 tsp ---------------Baking Soda -----------3/4 tsp
1/2 tsp -----------------Salt ---------------1/4 tsp
3 -------------------Beaten Eggs --------------2
1 Cup ---------------Cooking Oil -----------2/3 Cup
1/2 Cup -------------Apple juice -----------1/3 Cup
2 tsp ------------------Vanilla -------------1 1/2 tsp
3 Cups ----Finely Chopped Cooking Apple ---2 Cups
1 Cup -------Chopped Walnuts or Pecans ---2/3 Cup
1 Cup -----------Packed Brown Sugar ------2/3 Cup
1/4 Cup ---------------Butter --------------3 TBSP
1/3 Cup ----------Whipping Cream --------1/4 Cup

Grease and flour a 10-inch springform pan, or grease a 13x9x2 inch pan for 20 servings, or a 9x9x2 inch pan for 9 servings. In a very large mixing bowl combine flour, granulated sugar, baking soda, and salt; make a well in center and set aside. In a medium bowl combine eggs, oil apple juice, and vanilla; stir in apples and nuts. Add egg mixture to flour mixture, stirring just until moistened. (I mixed the wet ingredients in my mixer, and then added the dry ingredients and mixed just until moist - I'm all about not dirtying more bowls than needed. I also added some nutmeg and cinnamon, about 1 tsp each or so.)

Spread batter into prepared pan. Bake at 350 for 65 minutes (springform pan), 45-50 minutes (13x9 pan), or 40 minutes (9x9 pan) or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack.

For sauce, in a small saucepan combine brown sugar, butter, and cream. Cook and stir over medium heat just until bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over cake.

Lemon Raspberry Cupcakes

This recipe is out of the Deceptively Delicious cookbook - and nobody knew the difference!

Filling:
1/4 C frozen respberries, thawed
2 TBSP beet puree (I used canned beets)
2 TBSP powdered sugar
1 TBSP butter or margarine

Batter:
1 C sugar
1/2 C milk
1/2 C yellow squash puree
1/3 C Vegetable oil
2 Lg egg whites
2 TBSP lemon juice
1 tsp lemon extract
2 C flour
2 tsp baking powder
1/4 tsp salt

Frosting:
1 (8oz) package reduced fat cream cheese
1/2 C powdered sugar
1 tsp lemon extract

Preheat oven to 350F. Line muffin tin with papers. For filling, puree the raspberries, beet puree, sugar, and margarine in a blender or food processor; set aside. For the batter, beat the sugar in a large bowl with the milk, yellow squash puree, oil, egg whites, lemon juice, and lemon extract until smooth. Add the flour, baking powder and salt, then mix until incorporated. Using about half the batter, fill each muffin cup 1/3 full. Dot each with the raspberry filling, then cover with the rest of the batter. Bake until the tops of the cupcakes are lightly browned and spring back to the touch, 20-25 minutes. Turn the cupcakes out onto a rack to cool. For the frosting, beat together the cream cheese, sugar, and lemon extract. Spread the frosting over the cooled cupcakes. Makes 12 cupcakes.